|

Asian Chicken Thighs

Sharing is caring!

Oven baked in a spicy-sweet sauce made with jam and rice vinegar, Asian Chicken Thighs are juicy, tender, and loaded with flavor.

Sticky Asian Chicken Thighs over warm Jasmin rice in a white bowl.

Asian Chicken Thigh Recipe

Here’s the best Asian bone-in chicken thigh recipe that’s super easy to make, budget-friendly, and ready for dinner in less than one hour.

I’ve always thought that chicken thighs are one of the best buys in the poultry case at the grocer.

They are perfect for a quick weeknight meal and also special enough to serve to guests.

Save this Recipe

Enter your email address and we will send you this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!

This field is for validation purposes and should be left unchanged.

Bonus: You only need two pans – one to bake the chicken in and one to make the sauce in.

We also love these easy Instant Pot Sticky Chicken Thighs for a quick and tasty weeknight meal.

A sticky chicken thigh covered with asian sauce over a bed of rice.

Ingredients

  • Bone-in skin-on chicken thighs: Chicken thighs are dark meat so they are extra flavorful, juicy and very economical. I like to purchase chicken thighs on sale to stock up my freezer.
  • Olive oil or avocado oil: Brushing this on the chicken skin helps it get nicely golden brown and also crispy when baked in the oven.
  • Cilantro: This is optional as garnish, but does add a nice flavor profile to the jam and makes the dish look very pretty when you’re serving it to guests.

For the Sauce

  • Apricot jam: Substitute peach jam if you can’t find apricot.
  • Rice vinegar: I love how mild rice vinegar is, but you could sure substitute white wine vinegar, too.
  • Soy sauce
  • Grated ginger root
  • Minced garlic
  • Red pepper flakes

Because this chicken dish is nice and saucy, I love to serve it over rice.

All the ingredients needed to make Sticky Asian Chicken Thighs.

How to make Asian Chicken Thighs

Preheat the oven to 500 degrees F.

Pat the chicken thighs dry with a paper towel; place them skin-side-up into a greased 9-inch by 13-inch baking pan.

Brush the top of the chicken thighs with the olive oil, then season to taste with kosher salt and freshly ground black pepper.

Bone-in, skin-on chicken thighs brushed with oil and seasoned.

Place the pan of chicken thighs, uncovered, onto the top rack of the oven; cook 15-20 minutes.

Turn on the oven broiler (500 degrees F.) and broil the chicken thighs 3-4 minutes or until they are a deep golden brown.

Golden brown chicken thighs with crispy skin.

Turn off the broiler; set the oven to 350 degrees F.

Remove the pan of chicken from the oven to some hot pads on your counter.

Fold a couple of hot pads or kitchen towels, propping the pan up on one end so the fats in the pan can run down to the opposite end.

Use paper towels to sop up all the fats that accumulate.

Paper towels soaking up the chicken fats in the baking pan.

Meanwhile, warm the apricot jam in a medium mixing bowl for 20-30 seconds, or until warm.

Add the rice vinegar, soy sauce, ginger root, garlic, and red pepper flakes, whisking until the sauce is well combined.

Instead of grating ginger root by hand, I have found that keeping a tube of ginger paste in my fridge is much more handy and still very flavorful.

The brand I buy is Gourmet Gardens, which is found in the produce department near the fresh herbs section.

Pour the prepared sauce evenly over the chicken thighs in the baking pan.

Apricot sauce poured over the chicken thighs.

Bake the chicken for 15-20 minutes until cooked throughout, 165 degrees F. at the center and deep golden brown.

Fully cooked Sticky Asian Chicken Thighs in a baking pan.

Serve the chicken thighs over warm rice, drizzled with pan sauce and garnished with chopped cilantro.

Asian Sticky Chicken Thighs on a bed of warm rice.

Do chicken thighs get more tender as you cook them?

Typically, yes. I love chicken thighs (dark meat) because even if they happen to be overcooked, they are still juicy and tender.

Cook chicken thighs until they are fork-tender and 160-165 degrees F. internal temperature at the center.

This is unlike chicken breasts (white meat) that have a tendency to dry out and become tasteless the longer you cook them.

When to use chicken thighs vs. chicken breasts

This will depend on the recipe you are using, of course, but most often you will find that you can switch out chicken thighs for chicken breasts (and vice versa) in many recipes.

I find that chicken breasts and chicken thighs take about the same amount of time to cook.

Even though chicken breasts are larger than thighs, the white meat cooks more quickly than the dark meat of the smaller thighs.

What to serve with Asian chicken thighs

Because this dish is very saucy, it is delicious served over warm rice.

Air fryer broccoli makes a perfect vegetable side dish for both the chicken and the rice.

More favorite recipes

This Country Style Asian BBQ Ribs recipe will teach you to make fall-apart tender boneless ribs, right in your oven.

Honey Mustard Chicken Thighs with Potatoes and Veggies is an easy sheet pan meal that will leave any tummy full.

This Easy Asian Beef Bowls recipe is a favorite when you’re craving those diverse Asian flavors, much like the flavors in Mongolian Beef or even Korean Beef Bowls with Veggies.

Easy sticky asian chicken thighs over a bed of rice.

Asian Chicken Thighs

Oven baked in a spicy-sweet sauce made with jam and rice vinegar, Sticky Asian Chicken Thighs are juicy, tender, and loaded with flavor.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 349kcal

Ingredients

  • 2 lbs. bone-in skin-on chicken thighs, this is typically 4-5 thighs, depending on their size
  • 1 Tbs. olive oil or avocado oil
  • kosher salt and freshly ground black pepper to taste
  • 2/3 cup apricot jam or preserves may substitute low-sugar apricot jam, if desired
  • 1/4 cup rice vinegar may substitute white wine vinegar
  • 1 Tbs. low-sodium soy sauce
  • 2 tsp. grated ginger root
  • 2 tsp. minced or crushed garlic
  • 1/8 – 1/4 tsp red pepper flakes depending how spicy you prefer the sauce
  • 1 Tbs. chopped cilantro
  • warm cooked rice for serving, optional

Instructions

  • Preheat the oven to 500 degrees F.
  • Pat the chicken thighs dry with a paper towel; place them skin-side-up into a greased 9-inch by 13-inch baking pan.
  • Brush the top of the chicken thighs with the olive oil, then season to taste with kosher salt and freshly ground black pepper.
  • Place the pan of chicken thighs, uncovered, onto the top rack of the oven; cook 15-20 minutes or until the skin of the chicken is beginning to turn golden brown.
  • Turn on the oven broiler (500 degrees F.) and broil the chicken thighs 3-4 minutes or until they are a deep golden brown.
  • Turn off the broiler; set the oven to 350 degrees F.
  • Remove the pan of chicken from the oven to some hot pads on your counter.
  • Fold a couple of hot pads or kitchen towels, propping the pan up on one end so the fats in the pan can run down to the opposite end of the pan; use paper towels to sop up all the fats that accumulate
  • Meanwhile, in a medium mixing bowl, warm the apricot jam for 20-30 seconds until warm; add the rice vinegar, soy sauce, ginger root, garlic, and red pepper flakes, whisking until the sauce is well combined.
  • Pour the prepared sauce evenly over the chicken thighs in the baking pan; bake the chicken for 15-20 minutes until cooked throughout, 165 degrees F. at the center and deep golden brown.
  • Serve the chicken thighs over warm rice, drizzled with pan sauce and garnished with chopped cilantro.

Nutrition

Calories: 349kcal | Carbohydrates: 18g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 191mg | Potassium: 563mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

This post may contain affiliate links. Please read my disclosure policy.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating